Prepare the Chicken: Season the chicken thighs with salt and pepper. Warm a large skillet or Dutch oven over medium-high heat and add a drizzle of oil. Brown the chicken thighs for 5 to 6 minutes per side, until they are golden and crispy. Remove the chicken and set it aside.

Cook the Vegetables: In the same pan, add the sliced onion and bell pepper, sautéing until softened, about 3–4 minutes. Stir in the garlic and sauté for an additional minute, until it becomes aromatic.

Deglaze with Wine: Pour in the white wine, scraping any browned bits from the bottom of the pan to incorporate into the sauce. Allow the wine to simmer for 2 to 3 minutes, letting it reduce a little.

Add the Remaining Ingredients: Stir in the crushed tomatoes, mushrooms, Italian seasoning, and balsamic vinegar. Place the chicken back into the pan, gently nestling it into the sauce. Spoon some sauce over the chicken.

Simmer the Cacciatore: Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the chicken is tender and cooked through, and the flavors have melded. Taste and adjust seasoning as needed.

Serve: Serve the Chicken Cacciatore warm, garnished with fresh herbs like parsley or basil and a sprinkle of Parmesan cheese if desired.